Chocolate Avocado Mousse with Salted Caramel Recipe

cacao avocado mousse

Healthy chocolate avocado mousse dessert with a salted caramel topping and a biscuit base. This recipe is raw vegan, paleo and full of nutrition. Simple to make and is dairy free, gluten free and refined sugar-free.

All this vegan dessert takes is a blending of each layer then pouring together. There is no added oil, however it’s creamy and decadent with the cashews and avocado.

Healthy Chocolate Avocado Mousse with Salted Caramel Close Up

Banana can be added to this recipe in place of some of the nuts for a lighter chocolate avocado mousse. Simply replace half of the nuts in the salted caramel topping with 2 bananas for a lighter low calorie avocado mousse.

This is a dessert so good you don’t even need to tell people it’s healthy and vegan – they won’t notice. Avocado has such a mild taste no one would guess it’s in the dessert unless they knew it was there. The blending and deep chocolate cacao flavour disguises the hidden avocado.

Healthy Chocolate Avocado Mousse Video Recipe

Play on Youtube.

Easy raw dessert and the only fats are from whole fruit and nuts. All of the fats are not heated so all the delicate oils retain all of the nutrition.

Feel free to replace the maple syrup with any other natural sweetener that you like. See this recipe for my favourite natural sweetener date syrup. It’s easy to make from whole dates and is inexpensive, unrefined and full of fibre.

Chocolate Avocado Mousse with Salted Caramel Pots

It’s important to use ground cacao powder as unless it is very fine it will not combine well with the avocado, and you could get green avocado lumps. I like to use a high-quality raw cacao powder as it’s the highest in antioxidants and other vitamins like potassium.

You could use normal cocoa powder if this is what you have. Cocoa powder is usually processed with an alkali to give it a milder taste, this is called Dutch process cocoa and is how most modern chocolate is processed. This processing does remove a fair amount of the nutrition and the flavour, but it is significantly cheaper as it’s a mass-produced ingredient. More information on the difference between cocoa and cacao.

Chocolate Avocado Mousse with Salted Caramel Dessert

Any plant based milk works well with this chocolate avocado recipe. My favourite is to use a freshly made sunflower seed milk. This gives an earthy flavour that gives the dessert a mocha chocolate taste.

I don’t buy plant milk/vegan mylk as the shop bought versions are often very low in nutrition, the nuts/seeds aren’t soaked and it’s wasteful to transport and package mostly water. Once you get used to making your own you plant milk won’t go back, do check out my seed milk recipes for easy vegan milk that’s nut free and inexpensive to make.

Chocolate Avocado Mousse with Salted Caramel Recipe

Cashews are generally heated during the shelling processing as they contain toxic compounds in the skin. Raw cashew nuts have almost always been heated however it’s not usually hot enough to roast the actual cashew nut inside, so many still consider them raw.

Check out how ethical cashew nuts are processed from when I visited a cashew nut processing facility in Bali.

Chocolate avocado salted caramel mousse. Easy and healthy recipe full of nutrition without any junk, dairy or refined sugar. #veganrecipe #plantbased #chocolate #avocado #healthyrecipe

Many people comment that this chocolate avocado mousse recipe is high in calories and fat so isn’t healthy. However there is nothing wrong with calories; that’s what your body needs for fuel and your brain would cease to function without any fat.

What’s wrong is when you have empty calories and highly processed harmful fats. This healthy chocolate mousse recipe has no empty calories as it’s bursting with good nutrition.

Yield: 6 chocolate avocado mousses

Chocolate Avocado Salted Caramel Mousse

cacao avocado mousse

Healthy chocolate mousse made from just avocado, nuts, cacao and fruit. Bursting with goodness, heart healthy fats and vitamins. Easy to make in a bullet blender and is a whole meal in a pot. healthy chocolate mousse, chocolate avocado, healthy mousse, chocolate avocado mousse

Prep Time 15 minutes
Total Time 15 minutes



  • 2 Avocados
  • 4 tbsp Cacao powder
  • 1 cup / 240ml Almond milk / any other milk
  • 1 tsp Vanilla
  • 3-4 tbsp Maple syrup or Date syrup


  • 1 cup / 150g cashews
  • 1 cup / 100g dates
  • 1 tsp vanilla
  • a pinch sea salt / pink salt


  • 1 cup / 150g Hazelnuts
  • 1/2 cup / 50g Dates


  1. Blend the base ingredients until they are all broken up and stuck together in a ball.
  2. Scoop out the avocados and blend together with all the other chocolate mousse ingredients.
  3. You may need to add some more milk to help the blender make a smooth avocado mousse.
  4. Taste the cacao mousse and add more sweetener if needed. I usually use 3 tbsp but you may need to double this if you prefer a sweeter dessert.
  5. Blend all of the salted caramel ingredients together with enough water to make a silky smooth caramel.
  6. Push the base into the serving pot, spoon on the avocado mousse, pour the salted caramel and then top with chopped nuts.
  7. Enjoy your chocolate avocado mousse immediately or store in the fridge and eat within 3 days.

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Nutrition Information



Serving Size


Amount Per Serving Calories 349Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 2mgSodium 170mgCarbohydrates 38gFiber 6gSugar 24gProtein 7g

If you make this healthy chocolate avocado mousse please do tag me @nestandglow on Instagram.

Check out my vegan chocolate hazelnut “Nutella” mousse recipe. It’s also vegan and full of nutrition (like every recipe) and just named Nutella for the taste not the ingredient.

Plant based nutella mousse

It’s easy and fun to make your own plant milk that is inexpensive and nutritious – see my seed milk 4 ways recipe.

Seed Milk Recipes - 4 Ways

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9 thoughts on “Chocolate Avocado Mousse with Salted Caramel”

  1. What size cups did you serve these in? I’m looking to make this for a party of 20 (in my 3 oz cups) and was wondering how much I need to increase the batch by.

    1. Bastian Nest and Glow

      Hi Lisa, I used a glass tumbler that is about 1 1/3 US cups. So 3 floz is a bit less than half the size but you would fill them near to the top, rough calculation but I would times everything by four 🙂

  2. Snowberry Kitten Foster, Inc.

    I just discovered your blog today and am in awe!! I can’t wait to make some of your recipes, especially the healthy desserts. This looks amazing! Can’t wait to try it.

  3. Hi. This recipe looks amazing! We have a nut/treenut allergy in our house that is life threatening. Could you make any suggestions to replace the cashews? The mills are no problem. Thank you!

  4. Hi! I would like to use dry-roasted cashews (with no seasonings) but would you recommend this? Wondering if it’s absolutely necessary to be raw.

    Thanks in advance! I love all your recipes.

    1. Bastian Durward

      Hi there, that would work great. Probably be a bit more tasty but less healthy as the oils are less nutritious once roasted 🙂

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